CN109123048B - Preparation method of low-sugar health preserved apricot - Google Patents
Preparation method of low-sugar health preserved apricot Download PDFInfo
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- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 101
- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 230000036541 health Effects 0.000 title description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 33
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000000811 xylitol Substances 0.000 claims abstract description 33
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 33
- 229960002675 xylitol Drugs 0.000 claims abstract description 33
- 235000010447 xylitol Nutrition 0.000 claims abstract description 33
- 238000009923 sugaring Methods 0.000 claims abstract description 28
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- 235000013824 polyphenols Nutrition 0.000 claims abstract description 13
- 230000000694 effects Effects 0.000 claims abstract description 10
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- 239000007788 liquid Substances 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 11
- 108020004410 pectinesterase Proteins 0.000 claims description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 9
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 7
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 7
- 239000001527 calcium lactate Substances 0.000 claims description 7
- 229960002401 calcium lactate Drugs 0.000 claims description 7
- 235000011086 calcium lactate Nutrition 0.000 claims description 7
- 239000000467 phytic acid Substances 0.000 claims description 7
- 229940068041 phytic acid Drugs 0.000 claims description 7
- 235000002949 phytic acid Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 16
- 229930003935 flavonoid Natural products 0.000 abstract description 13
- 150000002215 flavonoids Chemical class 0.000 abstract description 13
- 235000017173 flavonoids Nutrition 0.000 abstract description 13
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000014759 maintenance of location Effects 0.000 abstract description 7
- 230000003647 oxidation Effects 0.000 abstract description 7
- 238000007254 oxidation reaction Methods 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 6
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- 238000005265 energy consumption Methods 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
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- 238000002791 soaking Methods 0.000 description 15
- 150000002989 phenols Chemical class 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 6
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 6
- 230000008595 infiltration Effects 0.000 description 6
- 238000001764 infiltration Methods 0.000 description 6
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- 238000012545 processing Methods 0.000 description 6
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
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- 238000012360 testing method Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
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- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
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- 230000004048 modification Effects 0.000 description 2
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- 238000002203 pretreatment Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 230000001360 synchronised effect Effects 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of low-sugar healthy preserved apricots, which comprises the steps of selecting apricot fruits, protecting color and hardening, sugaring and drying. The invention has the advantages that: the pretreatment of the invention synchronously finishes color protection and hardening, and the sugar curing is carried out in a microwave-assisted mode, thereby reducing the loss rate of nutrient components, and greatly shortening the time and energy consumption of the sugar curing. Because the method adopts xylitol as the sugaring solution to prepare the preserved apricot, the problem of high sugar content in the finished product is solved; meanwhile, the microwave-assisted combination of xylitol and sugar curing has a good retention effect on flavonoid and total phenolic substances in the preserved apricot, and the product has high oxidation resistance and high nutritional value; the invention realizes the rapid and efficient preparation of the low-sugar healthy preserved apricot by utilizing the xylitol and provides technical support for the industrial production of the preserved apricot.
Description
Technical Field
The invention relates to a preparation method of low-sugar healthy preserved apricots, belonging to the field of preserved fruit preparation.
Background
The apricot is rich in various phenolic substances such as vitamins, carotenoid, organic acid, triterpenic acid, flavonoid and the like, and has high nutritional value. However, because the production seasons of apricots are relatively centralized and the apricots are not resistant to storage and transportation, processing the apricots is an important way for improving the industrial value of the apricots. The sugared preserved apricots are used as a traditional leisure food, have sour and sweet mouthfeel, and are popular with consumers all the time. However, as people pursue healthy diet is increasingly improved, the acceptance of consumers is limited due to the characteristics of high sugar content and low nutritional value of preserved fruit products, and the industrial development is restricted. The low-sugar preserved fruit is a new trend of the preserved fruit processing industry, but the problems of low sugar permeation speed, serious pulp texture damage, color change and the like generally exist in the production process of the low-sugar preserved fruit. Moreover, the antioxidant substances such as polyphenols in the pulp are in the high-temperature sugar solution with high concentration for a long time, which causes the structure to be destroyed, and the antioxidant capacity to be reduced sharply. Therefore, color protection hardening and rapid sugar permeation are the keys for ensuring the nutrition and the sensory quality of the preserved fruits.
The hardening treatment is adopted to obtain a good finished product shape, and the key of the process is to select a proper hardening agent, a proper concentration, a proper hardening time and the like. Protect the look and can also improve the product quality when preventing that the fruit vegetables from taking place the brown stain, chemical solution soaks and is applicable to monoblock fruit, and equipment is simple, convenient operation. However, in the general production process of the traditional preserved fruit, two procedures of color protection and hardening are respectively carried out, which is time-consuming and labor-consuming and causes 2 times of loss of product quality and nutritional ingredients. Therefore, it is desirable to select proper solvent types and proportions, and complete color protection and hardening simultaneously, so that the processing time can be saved, and the nutritional ingredients in the product can be better reserved.
The sugaring is a key link in the preserved fruit processing process, and different sugaring modes have important influence on the nutritional ingredients and the quality of the preserved fruit. The traditional sugar soaking method is mostly boiling and soaking, the time consumption is long, sugar soaking is needed for multiple times, sugar liquid is consumed more, nutrient components in raw materials can be damaged to a great extent by high-temperature heating, the original fruit fragrance is damaged, meanwhile, the appearance of tissue cells of fruits and vegetables is seriously damaged, and the product quality is influenced. The improvement of the traditional preserved fruit sugaring process by using a new technology and a new process is a necessary guarantee for improving the production efficiency of preserved fruit. The new sugar permeation technology such as ultrasonic-assisted sugar permeation can improve the sugar permeation speed of fruit and vegetable tissues, can reduce the damage to the cell structures of the fruit and vegetable tissues compared with the sugar boiling, but has high price of required equipment and large cost investment, and the obtained product has lower hygroscopicity. The vacuum-assisted sugar infiltration is short in time, but the phenomena of dehydration shrinkage, pulp browning and the like of products are easily caused. In addition, from the selected ingredients, the traditional preserved fruit mostly takes cane sugar as the main ingredient, has extremely high sugar content and can cause damage to the health of human bodies after being taken for a long time. The current development trend of the preserved fruit industry is low sugar, low salt and low calorie, and the sugar content of the preserved fruit production must be reduced.
In summary, the problems of complex process, high cost, low product quality, high sugar content and the like exist in the processing of preserved fruits, and a low-sugar preserved fruit preparation method capable of effectively retaining the nutritional ingredients in the fruits is urgently needed. At present, the microwave sugaring preparation method of the xylitol low-sugar preserved apricots is not reported in the published documents or patents.
Disclosure of Invention
The invention aims to solve the problems of complex process operation, high sugar content, large nutrient loss and the like in the existing preserved apricot processing process, and provides a preparation method of low-sugar healthy preserved apricot.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of low-sugar health preserved apricots comprises the following steps:
(1) selecting apricot varieties with hard kernel and meat, cleaning apricot fruits, air drying, cutting into sections, removing kernels, and filling apricot flesh into a container;
(2) adding a pretreatment liquid into a container to protect the color and harden the apricot flesh;
(3) then immersing apricot flesh into a xylitol solution, and carrying out microwave sugaring; then sugaring for 12-24h at room temperature; the microwave sugaring conditions are as follows: the microwave power is 240-800W, the microwave is 2-6min, the interval is 2-5min, and the steps are repeated for 1-4 times;
(4) drying until the water content is less than or equal to 35 percent.
The components of the pretreatment liquid in the step (2) are pectin methylesterase with the mass concentration of 0-0.06%, calcium lactate with the mass concentration of 0-0.30%, phytic acid with the mass concentration of 0-0.45% and tea polyphenol with the mass concentration of 0-0.03%, and the enzyme activity of the pectin methylesterase is 1000U/g; the proportion of the pretreatment liquid to the apricot flesh is 2-6L: 1 kg.
Preferably, the pretreatment solution in the step (2) comprises pectin methylesterase with the mass concentration of 0.04%, calcium lactate with the mass concentration of 0.20%, phytic acid with the mass concentration of 0.30% and tea polyphenol with the mass concentration of 0.02%; the proportion of the pretreatment liquid to the apricot pulp is 4L: 1 kg.
The conditions of color protection and hardening in the step (2) are as follows: room temperature, 4-8 h.
The mass concentration of the xylitol solution in the step (3) is 40-60%.
Preferably, the xylitol solution in the step (3) has a mass concentration of 55% when subjected to microwave sugaring and a mass concentration of 60% when subjected to sugaring at room temperature.
In the step (3), the ratio of the xylitol solution to the apricot pulp is 2-6L: 1 kg.
Preferably, the ratio of the xylitol solution to the apricot pulp in the step (3) is 5L: 1 kg.
Preferably, the microwave sugaring conditions in the step (3) are as follows: the microwave power is 400W, the microwave is 3min, the interval is 3min, and the steps are repeated for 3 times.
In the step (4), the drying temperature is 40-50 ℃.
The invention has the beneficial effects that:
the pretreatment of the invention synchronously finishes color protection and hardening, and the sugar curing is carried out in a microwave-assisted mode, thereby reducing the loss rate of nutrient components, and greatly shortening the time and energy consumption of the sugar curing. Because the method adopts xylitol as the sugaring solution to prepare the preserved apricot, the problem of high sugar content in the finished product is solved; meanwhile, the microwave-assisted combination of xylitol and sugar curing has a good retention effect on flavonoid and total phenolic substances in the preserved apricot, and the product has high oxidation resistance and high nutritional value; the invention realizes the rapid and efficient preparation of the low-sugar healthy preserved apricot by utilizing the xylitol and provides technical support for the industrial production of the preserved apricot.
Detailed Description
The following examples further illustrate the embodiments of the present invention in detail.
Example 1
A preparation method of low-sugar health preserved apricots comprises the following steps:
(1) selecting apricot varieties with hard kernel and meat, cleaning apricot fruits, air drying, cutting into sections, removing kernels, and filling apricot flesh into a container;
(2) adding a pretreatment solution into a container, and performing color protection and hardening on apricot meat for 6 hours at room temperature; the pretreatment solution comprises pectin methylesterase (1000U/g) with mass concentration of 0.04%, calcium lactate with mass concentration of 0.20%, phytic acid with mass concentration of 0.30% and tea polyphenol with mass concentration of 0.02%; the proportion of the pretreatment liquid to the apricot pulp is 4L: 1 kg;
(3) soaking apricot flesh in xylitol solution with mass concentration of 50%, performing microwave sugaring with microwave power of 400W for 3min at an interval of 2min, and repeating for 3 times; then soaking the mixture into a xylitol solution with the mass concentration of 60% for sugaring for 24 hours at room temperature; the ratio of the xylitol solution to the apricot pulp is 6L: 1 kg;
(4) drying with hot air at 45 deg.C for 12 hr, detecting water content, measuring related indexes, and converting into dry basis content. The preserved apricot is sour and sweet and delicious, the content of reducing sugar is 3.88%, the content of flavonoid and total phenol is 1.46 g/kg and 0.38g/kg respectively, the retention rate of the total phenol is 86%, and the oxidation resistance of FRAP and DPPH is 902.35 and 998.36 mu mol/L Trolox equivalent respectively.
Example 2
A preparation method of low-sugar health preserved apricots comprises the following steps:
(1) selecting apricot varieties with hard kernel and meat, cleaning apricot fruits, air drying, cutting into sections, removing kernels, and filling apricot flesh into a container;
(2) adding a pretreatment solution into a container, and performing color protection and hardening on apricot meat for 6 hours at room temperature; the pretreatment solution comprises pectin methylesterase (1000U/g) with mass concentration of 0.04%, calcium lactate with mass concentration of 0.20%, phytic acid with mass concentration of 0.30% and tea polyphenol with mass concentration of 0.02%; the proportion of the pretreatment liquid to the apricot pulp is 4L: 1 kg;
(3) soaking apricot flesh in xylitol solution with mass concentration of 55%, performing microwave sugaring with microwave power of 400W for 3min at an interval of 3min, and repeating for 3 times; then soaking the mixture into a xylitol solution with the mass concentration of 60% for sugaring for 24 hours at room temperature; the ratio of the xylitol solution to the apricot pulp is 5L: 1 kg;
(4) drying with hot air at 45 deg.C for 12 hr, detecting water content, measuring related indexes, and converting into dry basis content. The preserved apricot is moderate in sour and sweet, the content of reducing sugar is 3.68%, the content of flavonoid and total phenol is 1.79 and 0.43g/kg respectively, the retention rate of the total phenol is 93%, and the oxidation resistance of FRAP and DPPH is 918.16 and 1031.93 mu mol/L Trolox equivalent respectively.
Example 3
A preparation method of low-sugar health preserved apricots comprises the following steps:
(1) selecting apricot varieties with hard kernel and meat, cleaning apricot fruits, air drying, cutting into sections, removing kernels, and filling apricot flesh into a container;
(2) adding a pretreatment solution into a container, and performing color protection and hardening on apricot meat for 6 hours at room temperature; the pretreatment solution comprises pectin methylesterase (1000U/g) with mass concentration of 0.04%, calcium lactate with mass concentration of 0.20%, phytic acid with mass concentration of 0.30% and tea polyphenol with mass concentration of 0.02%; the proportion of the pretreatment liquid to the apricot pulp is 4L: 1 kg;
(3) soaking apricot flesh in xylitol solution with mass concentration of 40%, performing microwave sugaring with microwave power of 800W for 4min at an interval of 2min, and repeating for 2 times; then soaking the mixture into a xylitol solution with the mass concentration of 50% for sugaring for 24 hours at room temperature; the ratio of the xylitol solution to the apricot pulp is 4L: 1 kg;
(4) drying with 40 deg.C hot air for 12 hr, detecting water content, measuring related indexes, and converting into dry basis content. The preserved apricot is moderate in sour and sweet, the content of reducing sugar is 3.85%, the content of flavonoid and total phenol is 1.16 g/kg and 0.26g/kg respectively, and the oxidation resistance of FRAP and DPPH is 858.51 and 946.22 mu mol/L Trolox equivalent respectively. The preserved apricot has deformed appearance, excessively softened tissue and seriously damaged pulp tissue structure. Meanwhile, the loss of polyphenol antioxidant substances in the product is large by high-firepower microwave, the retention rate of total phenols in the product after 800W firepower sugaring is 59%, and the effect is poor.
Test example 1 Effect of pretreatment composition on quality of preserved apricot
The test group of example 2 was used, the pretreatment solution of example 2 was replaced by other pretreatment solutions, and the control group of example 2 was used, and the effect of different pretreatment solutions on the quality of preserved apricots was compared, and the results are shown in table 1.
1 #: example 2 pretreatment solution
2 #: calcium chloride 1.0%, citric acid 0.20%, ascorbic acid 0.03%, and sodium chloride 0.15%
3 #: sodium bisulfite 0.3%, ascorbic acid 0.2%, and calcium chloride 0.2%
4 #: 0.5% of L-cysteine, EDTA-Na20.15%, citric acid 0.4%, and sodium chloride 0.2%
The above are mass concentrations.
TABLE 1 influence of different pretreatment liquid compositions on the quality of preserved apricot
The results in table 1 show that the hue angle h, the saturation C, the pulp hardness N and the total phenol retention rate of the apricot pulp treated by the pretreatment liquid are all obviously higher than those of other formulas, so that the completeness of the pulp tissue structure and the pulp hardness can be effectively improved, the better color and luster can be maintained, and more phenolic components can be retained.
Test example 2 Effect of hardening and color-protecting method on preserved apricot ingredients
The preserved apricots treated synchronously in the color protection and hardening in the example 2 are used as test samples, the preserved apricots treated step by step in the color protection and hardening are used as comparison samples, and the influence of different pretreatment methods on the content of total phenols and flavonoids in the preserved apricots is compared, and the results are shown in the table 2.
The concrete method for step-by-step treatment of hardening and color protection comprises the following steps: adding apricot flesh into hardening liquid composed of pectin methylesterase (1000U/g) with mass concentration of 0.04% and calcium lactate with mass concentration of 0.20%, soaking at room temperature for 6h, taking out, placing into color protecting liquid composed of phytic acid with mass concentration of 0.30% and tea polyphenols with mass concentration of 0.02%, and soaking at room temperature for 8 h; the ratio of apricot meat to the hardening liquid/color protection liquid is 4L: 1 kg.
TABLE 2 Effect of different pretreatment methods on the content of total phenols and flavonoids in preserved apricot
The results in table 2 show that the time and solvent volume for hardening and color protection in steps are more than 2 times of those of the synchronous treatment method, and the retention rate of total phenols and flavonoids is significantly lower than that of the synchronous treatment method. Hardening and color protection are respectively carried out, the sample needs to be soaked for 2 times, the treatment time is long, and nutrient components such as total phenols, flavonoids and the like in the apricot fruit raw material are dissolved into the water solution to cause loss in the soaking process. And the loss caused by multiple times of soaking can be avoided by one-step completion, and the synergistic effect can be achieved through the synergistic effect between the hardening agent and the color protection agent.
Test example 3, influence of different sugar soaking modes and different sugar types on quality of preserved apricots
Taking example 2 as an example, sugar instead of xylitol and/or cooking (100 ℃, 3min), vacuum (0.08MPa, 40 ℃, 2h), ultrasound (40KHz, 150W, 50 ℃, 1h) instead of microwave are adopted for sugaring, and the mouthfeel, hue angle h, saturation C, flavonoid, total phenol and triterpenic acid content, FRAP reducing power and DPPH clearance rate of apricot meat treated by different sugaring modes and different sugar types are compared, and the results are shown in Table 3.
TABLE 3 influence of different sugar soaking modes and sugar types on apricot meat quality
Note: the same column with different letters indicates significant differences (P < 0.05). The results except the taste, h and C are dry basis contents. FRAP and DPPH oxidation resistance are both expressed by Trolox as standard, and the results are expressed as Trolox equivalent concentration.
The results in table 3 show that the sugar content of the preserved apricot prepared by xylitol is extremely lower than that of the preserved apricot prepared by sucrose, the preserved apricot prepared by xylitol has equivalent sweetness, certain acidity, moderate mouthfeel and cool mouthfeel, and the product color is brighter than that of the sucrose sample because the xylitol does not participate in the Maillard reaction. The microwave-assisted sugar infiltration has a good effect of maintaining the color of the product, and the color saturation of the preserved apricot is high. The content of flavonoids and total phenols in the preserved apricot prepared by microwave sugar infiltration is obviously higher than that of other sugar infiltration technologies, wherein the content of flavonoids and total phenols in the preserved apricot subjected to sugar infiltration by xylitol is higher than that of the preserved apricot subjected to sucrose. In addition, DPPH clearance and FRAP reducing power of the preserved apricot prepared by the microwave-assisted xylitol sugar infiltration are obviously higher than those of other preserved apricot products. Compared with the traditional preserved apricot preparation method, the xylitol preserved apricot soaked in sugar under the assistance of microwave has bright color, low sugar content and strong nutrient content and oxidation resistance, and is an effective method for preparing healthy low-sugar preserved apricot.
The foregoing description is only a preferred embodiment of the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. The preparation method of the low-sugar healthy preserved apricot is characterized by comprising the following steps of:
(1) selecting apricot varieties with hard kernel and meat, cleaning apricot fruits, air drying, cutting into sections, removing kernels, and filling apricot flesh into a container;
(2) adding a pretreatment liquid into a container to protect the color and harden the apricot flesh;
the components of the pretreatment solution are pectin methylesterase with the mass concentration of 0.04%, calcium lactate with the mass concentration of 0.20%, phytic acid with the mass concentration of 0.30% and tea polyphenol with the mass concentration of 0.02%, and the enzyme activity of the pectin methylesterase is 1000U/g; the proportion of the pretreatment liquid to the apricot pulp is 4L: 1 kg;
(3) then immersing apricot flesh into a xylitol solution, and carrying out microwave sugaring; then sugaring for 12-24h at room temperature; the microwave sugaring conditions are as follows: the microwave power is 240-; the mass concentration of the xylitol solution is 40-60%; the ratio of the xylitol solution to the apricot pulp is 2-6L: 1 kg;
(4) drying until the water content is less than or equal to 35 percent.
2. The preparation method of low-sugar healthy preserved apricot according to claim 1, wherein the conditions of color protection and hardening in the step (2) are: room temperature, 4-8 h.
3. The preparation method of the low-sugar healthy preserved apricot according to claim 1, wherein the xylitol solution in the step (3) has a mass concentration of 55% when subjected to microwave sugaring and a mass concentration of 60% when subjected to room temperature sugaring.
4. The preparation method of the low-sugar healthy preserved apricot according to claim 1, wherein the ratio of the xylitol solution to the apricot pulp in the step (3) is 5L: 1 kg.
5. The preparation method of the low-sugar healthy preserved apricot according to claim 1, wherein the microwave sugaring conditions in the step (3) are as follows: the microwave power is 400W, the microwave is 3min, the interval is 3min, and the steps are repeated for 3 times.
6. The preparation method of low-sugar healthy preserved apricot according to claim 1, wherein the drying temperature in the step (4) is 40-50 ℃.
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